Black-Eyed Pea Salad

2 (15.5 ounce) cans black-eyed peas

• 1 large tomato, chopped

• 1 medium red bell pepper, chopped

• 1 medium green bell pepper, chopped

• 1/2 red onion, diced

• 1 stalk celery, chopped

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• 1 tablespoon chopped fresh parsley

• 3 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• salt and pepper to taste

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Directions

• Prep

30 m

• Ready In

8 h 30 m

1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.

2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.